Cooking with Waldorf Astoria

Chefs from Powder restaurant at Waldorf Astoria Park City are hosting four events for the Park City Food and Wine Classic. Today executive chef Ryker Brown shows us a preview dish that will be served at the Farm to Table dinner. You can participate in their events by visiting http://parkcityfoodandwineclassic.com/.

Gallop & Grill: Celebrate the Food and Wine Classic and the great outdoors with a horseback ride through the stunning pines and peaks of Canyons Resort. Let the scenery take you away while the culinary crafts of Waldorf Astoria Park City's award winning chefs satisfy your appetite as you ride at the Ranch at White Pine Canyon and enjoy a grilled luncheon complete with a full wine pairing from Waldorf Astoria Park City's top Sommeliers. Group A will ride first, and finish with lunch.

Farm to Table Dinner:A local epicurean dinner & pairing! Waldorf Astoria Park City will showcase the incredible products that the Utah farmers, growers, cheese makers and ranchers have to offer and offer a four-course tasting menu that features local farmers such as Clark Willis Lamb, Zoe's Garden Produce, Sweet Valley Organics Mushrooms, Rockhill Creamery, Christiansen Farms Pork, Heber Valley Cheese and Slide Ridge Honey. Come experience the passion and talented, local artisans along with the culinary and wine experts at Waldorf Astoria Park City. Each course will be expertly paired with wine.

Stroll of Park City: One of the signature events of the Park City Food & Wine Classic, the Stroll takes patrons on a tour of beautiful historic Main Street and downtown to mingle, nibble, and sip at a number of the great restaurants and local retailers. Each Stroll stop presents a different selection of wines, craft beers, or spirits and delicious culinary bites, allowing patrons to acquaint themselves with the variety of enchanting establishments that Park City has to offer. Because of the Stroll's popularity, the Stroll hours have been EXTENDED, and it will host 16+ Stroll Stops to provide patrons with a more comprehensive tasting experience.

Beer-B-Q: The Craft of Beer and Barbecuing, Waldorf Astoria Style! Join us at this popular and dynamic event at the Park City Food & Wine Classic. Explore the world of barbecue and craft beer as the most talented chefs of the Waldorf Astoria collection show off their grilling acumen while delving into the world of local craft beer. Utah's best will be pouring their favorites - from lagers to stouts to pale ales - there will be no shortage of great beer. Live music will keep the party (hop)ping into the evening.

Clark Willis Lamb

Breakfast Radish, Foraged Mushrooms, Chimichurri

Ingredients

- 1 each Lamb Rack, cut into 5oz portion

- 1 Cup Radish or Turnip

- 3 T Butter, cubed

- 15 sprigs of Thyme, fresh

- 4 oz Morel mushrooms

- 1 T Garlic, chopped

- 1 T Shallots, peeled and chopped

- 1 Cup Chimichurri (see recipe)

Directions: Pre heat oven to 350. Heat large Saute pan on medium high heat. Add 1 T of Canola oil. Season Lamb Rack with Salt and pepper and lay lamb, cut side down, onto pan. Pan sear each side for 2-3 minutes or until dark golden brown. Place in oven and cook until desired temperature. Remove from oven and add 2 T butter and thyme in pan. Baste lamb in butter and allow to rest for 3-4 minutes.

In a separate sauté pan, heat 1 T Canola oil and add more mushrooms. Cook for 1 minutes and add garlic, shallot, thyme and butter. Season with salt and pepper. Cook for an additional minute and remove from heat.

For Chimichurri

Ingredients

- 10 each Basil leaves, chopped

- ½ Bunch Italian Parsley, chopped

- 10 each Mint leaves, chopped

- 1 T Dill, fresh, chopped

- 1 T Oregano, fresh, chopped

- 2 T Shallots, peeled and diced

- 1 tsp Garlic, diced

- ½ Cup Red wine Vinegar

- 1 each Lemon, juice only

- ½ tsp Red Chili flakes

- 3 T Olive Oil